SNDC is Not a Dinner Club

UPDATE: I forgot that I have a birthday party to attend on Sunday night, so I can’t host this weekend (or even attend). I will plan to have these dishes at my place on June 7. Could someone else host this weekend?

For 6/7 at Dan’s house (3520 SE Taylor St):

Curried Quinoa Salad with Mango (doubled)

• 2 cups quinoa (about 6 ounces) – Dan

• 1/2 cup canola oil – Dan
• 4 tablespoons white wine vinegar – Dan
• 1 tablespoon mango chutney, chopped if chunky – Dan
• 3 teaspoons curry powder – Dan
• 1/2 teaspoon dry mustard

• 2 cups chopped peeled mango plus mango spears for garnish
• 2 cups chopped unpeeled English hothouse cucumber
• 10 tablespoons chopped green onions, divided
• 4 cups (packed) baby spinach

Peach and Tomato Gazpacho

• 1 1/2 lb tomatoes, chopped (4 cups) – Dan
• 1 lb peaches, pitted and chopped (2 cups)
• 1/4 cup crushed ice – Dan
• 2 tablespoons chopped shallot (1 medium) – Dan
• 2 tablespoons olive oil – Dan
• 1 1/2 tablespoons white-wine vinegar – Dan
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt – Dan
• 1/2 teaspoon black pepper – Dan
• 1/4 to 1/2 cup water – Dan

That leaves: dry mustard, mangoes, cucumbers, green onions, spinach, peaches and tarragon.

Are we skipping this week? If no one’s lined up to host, I’m afraid I can’t volunteer today.

In other news, I’ll probably miss next week — hanging out with my sister in Seattle.

I’d love to see you guys today, though, if that’s possible.

Mike

Let’s have a picnic! It’s a lot easier than cooking something, and given that we’re in the midst of packing, we’re attracted to simple, low-fuss food these days.

Location: Our Backyard (4022 SE Caruthers)

Brian and I will provide:

• bread (we’ll have a few varieties)
• deli meats (for us carnivores)
• provolone and cheddar cheese
• lettuce
• basil
• mayo and mustard
• cranberry chutney
• homemade hummus and tabouli
• carrots and celery
• red pepper
• potato salad with herbed dijon vinaigrette
• (Brian’s) Ritz crackers
• Berry Nectar
• Prosecco

Other people could bring (whatever they want!):

• sprouts
• avocado
• tomatoes
• vegan cheeses or meat alternatives (if desired)
• chips and salsa
• fruit for a fruit salad
• Any other beverages

Last week, I had to report on ye olde swine flu, so we canceled.

So let’s try this again, except with real, scaley-type fish sauce … and at 5 o’clock, because Dan needs to get to an 8 p.m. show.

…repeating message … repeating message…

Let’s try some peanut noodles with gingered vegetables and tofu:

* 2 tablespoons peanut oil – Mike
* 2 tablespoons minced fresh ginger – Mike
* 1 large carrot, peeled, cut into thin strips – Mike
* 2 tablespoons dry Sherry – Mike
* 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces – Mike
* 12 ounces spaghetti, freshly cooked – Mike
* other peanut sauce ingredients – Mike
* 1 cup lightly salted roasted peanuts – Mike
* 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips – Mike
* real fish sauce … mmm. Fuck you, Nemo – Mike

That’d leave:

* 1 medium zucchini – Dan
* backup beverages, though I’ve got some red wine -
* 1 celery stalk, thinly sliced – Lena/Brian
* 8 green onions, white parts cut into thin strips, green parts chopped – Mike has some, but need another bunch – Dan
* 1 medium-size yellow crookneck (or other) squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices – Dan
* 1 red bell pepper, cut into thin strips – Dan

It’ll be at Mike’s, 400 W. McLoughlin Blvd. #6, Vancouver, and as usual anybody’s welcome, as surely as property is theft.